Received today, but don't have flour yet. When closed there is a slight gap between the plates (I can see light passing through). Is this a problem?
18316
I don't think it's a problem. The softness of your dough defines more the thickness of your tortillas. It's a bit more difficult with softer dough but well worth it if you want thinner tortillas. I've been using plastic wrap on both sides of the press which sticks pretty well when you squirt some water on the press before covering it.
18317
I don't think it's a problem - that's where the tortilla goes... :) Maybe if you wanted super-thin tortillas it might be an issue, but it makes 1-2mm thick ones with no problem.
18318
not a problem @ all. tip: place 2 circles of wax paper between each side of press when pressing tort. (1 piece on top and 1 piece on bottom. that way the dough wont stick to the press.
974464
No, there should not be a gap. I would contact the seller and let them what's going on. I would read the reviews and product review before buying any item.
876634
Sorry, I am not well versed on flours as I am just learning myself! Using different flours, mixing etc to try for cookies and breads.
1380533
I believe that is normal. I am making bread later today and will double check.
633830
I left it closed in the kitchen, just as regular flour.... It worked out for me... But I'm no expert! :)
2172896
I think sometimes the problem is in the paddles. I have had a couple of loaves turn out a bit strange, and usually the reason was that the paddles weren't locked down properly. One time I used too much of a heavy flour with not enough liquid (when experimenting with my own recipe), so that can cause problems as well. Otherwise, everything else has turned out perfectly.
1092657
When not in use the glass door appears dark because it's dark inside the toaster oven. When I'm cooking the light is on and you will see inside during that time. Ur welcome!
2201749
This is my second try and I am seeing the same issue with bread sinking in the middle. The loaf done today was too crumbly . I have used the exact recipe from the book not sure what is causing it to sink. Any suggestions
1271873
I put the Red Mill flour into my flour Tupperware canister which seals it. I haven't noticed any problems.
772188
Mine was not a perfect fit either, I think it's because how the clay dries, but it did it's job while baking and my bread comes out perfect, I guess it helps the steam to escape a little bit instead of trapping all the moisture instead and dropping the moisture on the bread, try and bake and see how you feel about it
828531
I did pretty much the same thing as the other person who answered, but only recessed it about 2", just enough so it wouldn't look like it was balanced on top of the counter. I prefer a little more solid look. Since the foil on the outside of the bowl can be delicate if it isn't well protected, read my reply to the question "does light go through...?" You don't want to damage the foil if there is movement between the counter and the bowl because of differences in expansion and contraction.
1066409
be sure to open the vent and cool for a couple of minutes - the food wiil remain hot. The clips on the plate I have are not difficult to open at all - however if steam builds up inside, the pressure could make them difficult to open. If the issue persists, I would contact Sistema and ask for a replacement
1680581
I agree. Small gaps are not a big problem and you can limit the gaps on the edges by increasing the gaps in the middle. 1/4" gaps are not going to hurt the end result. Excuse my repeating myself, but the MOST important thing is to make sure you have some liquid on the top layer of noodles, even if you have to dilute the sauce a bid.
2011282
make sure the paddle is pushed down all the way. I did not have that problem, but I might try removing the paddle anyway so there is not a hole in the bread from the paddle, haha
1928456
hmmmm...If you are referring to specks in the bowl, I can't say that I have experienced this with my bowl. Maybe it's just the lighting.Can you share a picture of it?
228542
Sounds like you're just using too much dough. If you use a smaller amount of dough, it should also cook through more easily, but you may need to try a lower temperature and a longer bake time.
2048209
I don't know anything about gluten free, but there will be a "slice" in the bottom of the loaf from the paddle. It usually just closes up once the paddle is removed. Sounds like a yeast problem if it was like a brick.